Strawberry Angel Food Cake

By HyzQueen

This is a great angel food cake recipe if you need to feed a crowd—it makes a big cake! Simple and delicious.

Ingredients

• 3 cups cake flour
• 2 (8-ounce) packages cream cheese, room temperature
• 1 cup (2 sticks) unsalted butter, room temperature
• 3/4 teaspoon salt
• 4 cups powdered sugar
• 1/2 teaspoon baking powder
• 1/2 cup seedless strawberry jam
• 1/2 teaspoon baking soda
• 3/4 cup heavy whipping cream, chilled
• 3 cups sugar
• 7 large eggs
• 2 tablespoons vanilla extract
• 1 cup sour cream
• 6 tablespoons plus 1/3 cup seedless strawberry jam
• 2 1/4 pounds strawberries, hulled, sliced (about 6 cups), divided

Preparation

Step 1

Preheat oven to 325°F.

Frostring:

Put a small to medium sized bowl in the freezer to chill.

In a separate large mixing bowl, beat cream cheese and butter until smooth. Beat in sugar, then jam. Remove the chilled bowl from the freezer and beat cream in the chilled bowl until peaks form. Fold whipped cream into frosting. Cover; chill for a couple of hours until its firm enough to spread. (If you are in a hurry, you could put the frosting in the freezer to chill quickly.)

Cake:

Butter and flour two 9-inch cake pans with 2-inch high sides. In a medium bowl, whisk together flour, salt, baking powder, and baking soda. In a large bowl, cream butter and sugar together until light and fluffy. Add eggs, one at a time, beating after each addition. Beat in vanilla. Add sour cream, and beat for 30 seconds. Add flour mixture in three additions, beating to blend after each addition. Divide batter into prepared pans.

Bake cake until a toothpick inserted into the center comes out clean, 50-60 minutes. Remove from oven and cool for 10 minutes. Run a sharp knife around the edges of the pans; then turn cakes out onto a rack to cool completely. I threw the two cake layers in the freezer for about an hour to make the cake assembly easier.

Using a serrated knife, divide each layer in half horizontally. Place one half, cake side down, on a cake plate.

Spread 3 tablespoons of strawberry jam over the cake; then spread 3/4 cup of the frosting over the jam. Arrange 3/4 cup of the sliced strawberries on top of the frosting in a single layer. Repeat two more times with cake layer, jam, frosting, and strawberries.

Top with remaining cake layer, cut side down. Spread two cups of frosting over the top and sides of the cake in a thin layer, then frost with remaining frosting. Stir remaining jam to loosen, then spoon teaspoonfuls onto the top and sides of the cake. Use the back of a spoon to swirl jam decoratively into the frosting.

Note:

I used 10-inch cheesecake pans, also known as spring form pans because they were the only round pans I had with high enough sides and they worked great!